The main difference between hard and soft ice cream is the texture. The soft-serve ice cream gets its lightness characteristic from the proportion of air. 

In general, soft-serve ice cream has less fat and more air than solid ice cream. It is also served at a warmer temperature, which adds tenderness to the dessert. You can also buy the best soft serve ice cream in Australia through various websites.

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Given how widespread and popular soft serve is, the process should be relatively easy to perform. Unlike hard ice cream, soft-serve ice cream doesn't arrive premade. Soft serve comes in two forms: either a powder mix or a pre-mixed liquid. 

The powder form requires the addition of water (or milk). This is the more simple and less costly option. Premix liquids are usually considered a more uniform (and premium) product but have a much lower shelf life.

The liquid base mix (either dissolved powder or premix) is added to the holding section of a soft serve freezer. While the mixture is freezing, the air is concurrently being beaten into it. The method of breaking the ice mixture while freezing creates tiny ice crystals, which means the ice is softer. 

Believe it or not, air plays a huge role in determining the properties of soft-serve ice cream, changing its taste and texture. More air results in a smoother, softer ice cream that tastes whiter (when we talk about vanilla). Less air in the mix indicates a more icy, off-white ice cream.